My brother-in-law Jim married Pegju, a beautiful woman from
Thailand. When I first heard the news, I
was excited that our family would be eating new and exotic foods. The first time they had us over to his home
for dinner, Pegju and Jim had a secret contest going about the two different
types of chicken cooked for the evening.
One type was cooked by Jim and the other Pegju. Quickly Jim’s pride was assaulted when the
family started raving about Pegju’s chicken.
She smiled a big smile and said to Jim, “See I told you mine was
better!”
My new
sister-in-law’s cooking gave me an idea to venture into Thai cuisine. Today was my first chicken dish prepared with
a Thai BBQ sauce. This sauce from A Taste of Thai, (No, Pegju, not home-made…yet!)
contains coconut, sugar, peanuts, curry paste and a handful of other
seasonings. The taste was smooth and peanutty
curry, something I have never tasted before.
It was totally amazing! In
addition to the Thai chicken, I cooked zucchini, carrots, red onions, garlic, with
salt and pepper in sesame oil. Adding
another American touch to the meal, I rubbed potatoes with olive oil and
sprinkled sea salt on them, placing them in the over for about an hour in a
half. The skins on these potatoes were crunchy and delicious, perfectly complementing
to the chicken and vegetables.
1. Cook chicken breasts in sesame oil. When
they are almost finished, cut them into strips.
2. Add A
Taste of Thai Peanut Satay Sauce
to the chicken breasts before slicing them into strips. I started with some on one side and then
flipped and added more. Eat. Enjoy.
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